Beat egg white with buttermilk and add to dry ingredients with sauteed mixture.

Turn batter into baking pan and bake for 25 to 30 minutes.

We never have buttermilk in the house, but I do keep a can of dried buttermilk in the fridge. Reconstitute it according to package directions (ours says 1 cup water — added to the other liquids, and 1/4 cup powdered buttermilk — added to the dry ingredients).